Spanish Persimon® Superstar Salad

This lively salad is bursting with wonderful, good-for-you flavourful foods!

Preparation time: 20 minutes Cooking time: 20 minutes Serves 4

Ingredients

400g sweet potato, peeled and cut into chunks

1 red onion, sliced

2tbsp olive oil

1tsp cumin seeds

125g red or white quinoa

1 ripe avocado, halved, pitted, peeled and chopped

2 cooked beetroot (not in vinegar), chopped

2 Spanish Persimons®, chopped

Dressing:

3tbsp olive oil

2tbsp cider vinegar

1tsp Dijon mustard

Salt and freshly ground black pepper

Croutons:

50g butter

2 slices white bread, crusts removed

Method

Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Put the sweet potato chunks and red onion into a roasting tin and toss with 2tbsp olive oil. Season, sprinkle with the cumin seeds and roast for 20 minutes, until tender.

Meanwhile, simmer the quinoa with a pinch of salt in double the volume of water for 15-20 minutes for red quinoa and 8-10 minutes for white. Turn off the heat and cool for 10 minutes.

In a large serving bowl, whisk together the olive oil, vinegar, mustard and a little salt and pepper. Add the quinoa and tip in the sweet potatoes and onion. Gently mix in the avocado, beetroot and Persimons®.

For the croutons, melt the butter in a frying pan and gently fry the bread on both sides until crisp and golden. Use a star-shaped cutter to cut into shapes, or simply slice into cubes. Serve, sprinkled on the salad.